De Nittis Blog

Lecce

erirockstar96 — Wed, 03 Jun 2009 08:35:15 +0000

I and my class, on 24th April 2009, went to Lecce for a guided tour. We visited an ancient Roman amphitheatre and other monuments. Among these are the Duomo and the Church of Santa Croce. It was a wonderful experience !!!

bennymessi — Wed, 03 Jun 2009 08:32:48 +0000

an emblem that leaves without words

the most beautiful and oldest among the 99

Italy stands out the

the cathedral of otranto

dorotea96 — Wed, 03 Jun 2009 08:18:48 +0000

this is cathedral of otranto ..it is beatiful and very decorated the cathedral of otranto it is very big infact it is a fantastic monument

the cathedral

bailarina96 — Wed, 03 Jun 2009 08:18:06 +0000

the cathedral of lecce is very decorated and big.it’s a splendour monument….

Lecce

simo96 — Wed, 03 Jun 2009 08:04:14 +0000

On 24th April I and my class went in Lecce for a day. We visited an ancient Roman amphitheater and other monuments .It was a wonderful experience

this is Lecce:-)

dorotea96 — Wed, 03 Jun 2009 07:59:40 +0000

this is lecce…

bailarina96 — Wed, 03 Jun 2009 07:58:52 +0000

PICKLED OCTOPUS

fabiodelpiero — Tue, 05 May 2009 08:27:17 +0000

Ingredients:
3 1/3 pounds (1.5 k) baby octopus, cleaned (you could also use baby squid or cuttlefish)
Fresh mint
Garlic cloves, sliced
Red wine vinegar
Preparation:
Wash the octopus, put them in a pot with water to cover, and bring the pot to a boil. When the octopuses have become tender drain them, pat them dry, and put them in a glass jar, interlayering them with mint leaves and slivers of garlic. Add vinegar to cover, shaking the jar to dislodge bubbles, cover the jar, and put it in a cool dark place. They’ll be ready in a week’s time and keep for several more.

orecchiette al vitello

maradonasonoio — Tue, 05 May 2009 08:25:19 +0000

Ingredients:
1 1/4 pounds (500 g) veal
1 medium onion
3 cloves garlic
About 2 teaspoons fennel seeds (to taste)
1/3 cup olive oil
1 cup dry white wine
1 pound canned plum tomatoes
2 bouillon cubes
The grated zest of a lemon
A half-inch piece of hot red pepper
Nutmeg
Grated Pecorino
Salt
1 pound (500 g) orecchiette, a Puglian type of pasta, or short pasta
Preparation:
Finely dice the veal. Mince the onion and the garlic, and mince the garlic. Mash the fennel seeds in a mortar, or blend them. Heat the oil in a broad pot and sauté the minced onion and the fennel seeds; when the onions have begun to brown stir in the meat as well and continue cooking until it has browned. Stir in the wine, reduce the heat to a simmer. Meanwhile, drain and crush the tomatoes; stir them in once the wine has evaporated. Mince the red pepper, crumble the bouillon cubes, and mix them with the grated lemon zest and a pinch of nutmeg; stir this mixture into the sauce, and simmer it for about a half hour.

ziti al pesce spada

maradonasonoio — Tue, 05 May 2009 08:14:55 +0000

350 g zite (or other long pasta)
1 thick slice of swordfish (250 gr)
400 gr of scampi
200 g of cherry tomatoes
1 bunch basil
8 tablespoons extra virgin olive oil
salt, pepper

How you prepare
Cut into small cubes swordfish, shelled scampi. Wash tomatoes and cut them in quarters. Break the basil. Put all ingredients into the bowl when serving pasta, bagnateli with oil and season with salt and pepper. Let marinate for a long time, and cook the pasta. Drain the pasta al dente and discard still boiling prepared ingredients, stir well and cover with a lid for 5-6 minutes before serving. Fish cuocerà just the heat of the pasta and not lose its content of omega-3s.